Asparagus, chicken and pecan pasta

    Asparagus, chicken and pecan pasta


    275 people made this

    About this recipe: Penne pasta tossed with asparagus, red peppers, pecans and Parmesan cheese in a delicious sauce that is creamy without being overpowering. This has been a tremendous hit every time I've made it.

    Serves: 6 

    • 1 (500g) pack penne pasta
    • 1 tablespoon olive oil
    • 1 teaspoon minced garlic
    • 1 red pepper, chopped
    • 2 bunches asparagus, trimmed and cut into 1 inch pieces
    • 250ml chicken stock
    • 4 tablespoons chopped fresh basil
    • 1 pinch salt or to taste
    • 1/2 teaspoon pepper
    • 3 tablespoons butter
    • 450g cooked chicken breast strips
    • 120g grated Parmesan cheese
    • 60g pecan halves

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Bring a large pot of lightly salted water to the boil. Add penne pasta and cook until al dente, 8 to 10 minutes; drain.
    2. Heat the olive oil in a casserole or large pot over medium heat. Stir in the garlic, red pepper and asparagus; cook and stir 5 minutes until the garlic softens and mellows. Pour in the chicken stock, and bring to the boil over medium-high heat. Simmer until the vegetables have softened, then add the basil, salt, pepper, butter and chicken. Cook and stir a few minutes until the chicken is hot. Stir in the cooked pasta, then fold in the Parmesan cheese and pecan halves to serve.

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